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Spanish Salsa Verde
This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or as a topping for eggs.
- ½ cup extra-virgin olive oil
- ¼ cup red- or white-wine vinegar
- 4 large anchovies, drained, or 2 tsp. anchovy paste
- 2 cloves garlic, peeled
- 2 cups lightly packed fresh basil
- 2 cups lightly packed fresh parsley
- 1 cup lightly packed fresh mint
- 2 tbs. drained capers
- ½ tsp. sea salt
Place all ingredients in a blender. Secure the lid and purée until smooth.
Transfer to a bowl and use immediately, or store in an airtight container in the refrigerator for up to two days.
For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
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